A curious thing has happened, twice now, and I was wondering if anyone has either experienced something similar, or has any suggestions as to a possible why.
I have done two (almost) identical full ...

What's the general consensus on leaving a heat source turned on after fermentation has complete?
I'm doing an Imperial IPA which should finish fermenting in 4-5 days going by previous experience with ...

I live in an apartment with a tiny fridge and I cannot afford to use all the space for beer bottles. The average daily high temperature in the region is 6 deg C (42F) while the lows drop down to 1C ...

So after two weeks of primary and secondary fermentation, I racked my beer and put it in the fridge by mistake. It has been in there for about 5 days. It's my first brew. I took them out and put them ...

I recently started kegging, roughly 6 batches ago. Initially I would keg two batches and place them in the refridgerator, waiting two weeks for them to carbonate "naturally" (as opposed to "forced" ...

I've got a batch of beer which was bottled last Saturday and a friend insisted I should shake them to assist in the conditioning. He couldn't offer any particular reason, so I was curious if/when it ...

I have been in the habit of leaving my beers in their primary fermenter for three weeks across the board, which is a significant amount of time longer than their primary fermentation usually takes. My ...

More reading - this time about bottle conditioning. If my yeast attenuation level is say 80%, does that mean there would be enough sugars in the bottle for the yeast to carb the beer? Or would priming ...

I made a Weis beer and my primary fermentation temp was 19C. After 2 weeks I mixed priming sugar into my beer and bottled it. I then conditioned the bottles for a week at 21C.
I know when in primary ...

Does an interruption in lagering, or swing in temperature effect a beer? My issue is, I only have one fridge available for lagering, which doubles as my fermentation fridge. Asked differently, if I ...

I kegged a batch of hefeweizen on Sunday morning and force carbonated. My all-grain recipe was a combination of several that I found online, but largely an original creation. The plan was to leave the ...

I am interested in learning some of the intricacies associated with 'real ale'. I realize that out in industry, this is done in large stainless steel (or aluminum?) barrels with special corks etc etc ...

Probably a stupid question, but.....
After I bottle and cap the beer do I store the beer in the fridge? Dark but No Fridge? I think I have done a decent job so far, and would hate to FUBAR everything ...

Just wondering if you guys have any suggestions, tips or ideas?
According to the directions in the kit I got you basically mix in the bottling sugars, bottle, cap and wait a few weeks. Basically I am ...

I have a wheat and a golden ale, both in 5 gal carboys, that have been in secondary fermentation for 2 weeks. I was planning on letting them settle for another week and then transferring them to kegs ...

How long should a clone of Gulden Draak be aged before comparing it to the real stuff? Our club is trying to get our clone recipe as close as possible, so want to tweak the recipe to get it closer to ...

I have a Belgian Dubbel bottle conditioning, the recipe for which came from Brewing Classic Styles. For this recipe, Jamil says to carbonate the beer, then lager for one month at 45-50F. I have the ...

My first batch is conditioning at room temp right now. I used brown bottles, but threw in a few greens and two cleat just for experimentation..... I have them in a fairly dark room but also covered ...

After reading this article on krausening, I began to wonder about using it to speed up the production of big beers. The article states that introducing fresh, active yeast will "clean up" the beer.
...

We have brewed a number of ales, but recently tried our hand at a pilsner.
After 8 days of fermenting at around 52 degrees F, we brought the pilsner up for a 2-day diacetyl rest at around 68 degrees. ...

I have a couple kegs of beer that froze out in the garage this winter.
What effects should I expect on flavor, head retention and body after thawing?
My beer was relatively sediment free, but would ...

I currently have a stout (my 2nd home brew) in a secondary fermentor (glass carboy). Once it reaches FG, what are the advantages/disadvantages of leaving it in the secondary to condition vs bottling ...

Some sanitisers, like star-san, chemipro oxi and betadine are no-rinse in certain dilutions. Star-san can additionaly be kept diluted in a bottle for months and used whenever one wishes. Can the same ...

Most LME come in 3 pound cans, which is a quite large quantity if you want to add just a little to your wort, just one pound for example. It's a shame to throw away the rest. If I open a LME can and ...